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Ingredients
1 ½ cups quinoa, rinsed
3 cups prepared vegetable broth
3 tablespoons olive oil or other healthy vegetable oil
2 medium yellow or red onions, or 1 of each, quartered and thinly sliced
4 to 6 cloves garlic, minced
1 16-ounce bag shredded coleslaw cabbage
2 medium carrots, sliced
2 cups finely chopped broccoli florets
1 cup sliced cremini or baby bella mushrooms
2 teaspoons minced fresh ginger, or to taste
½ teaspoon dried basil
½ teaspoon dried thyme
2 tablespoons lemon juice, or to taste
Salt and freshly ground pepper to taste
½ cup minced fresh parsley
¼ cup minced fresh dill, more or less to taste
Nutritional analysis per serving (8 to 10 servings)
25 grams carbs; 168 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 490 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another ½ cup water and simmer until absorbed.
- Step 2
Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Step 3
Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice to the skillet. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
- Step 4
Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.
Private Notes
Comments
I'd suggest adding the mushrooms with the onions to get more flavor from them.
This was a nice addition to the seder. It is light compared with the usual kugels and was loved by all. I mixed the leftover pilaf with an egg and some matzah meal to make a flavorful latka.
A great dish to feed a crowd. It comes together quickly. It's light; colorful, and easy though the prep takes some time. I shredded the cabbage in my food processor. Make ahead of time, keep warm, and fluff before serving.
This was good, but too bland, to my taste, despite the garlic and herbs. Not sure what seasonings might be added or substituted. I like the idea of sauteeing the mushrooms before adding.
This was a nice addition to the seder. It is light compared with the usual kugels and was loved by all. I mixed the leftover pilaf with an egg and some matzah meal to make a flavorful latka.
I'd suggest adding the mushrooms with the onions to get more flavor from them.